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Macaroni and Beef

Macaroni and Beef

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Yield: 4

Adapted from: Simply Recipes

This hamburger and macaroni dish has been around for many years.  It has many names including “goulash” or “American chop suey” or “Hamburger Noodle Casserole” or “HMO (Hamburger Macaroni Onions)”.

  • 2cups uncooked macaroni
  • 1TBS extra virgin olive oil
  • 1lb ground beef
  • 1yellow onion, chopped (or mixed chopped green onion greens and yellow onion)
  • ½tsp seasoned salt (I use ½ tsp garlic powder, ½ tsp onion powder, ½ tsp paprika)
  • pinch chili pepper flakes
  • ½tsp celery seed
  • 1(28-oz) can diced tomatoes
  • 2TBS Worcestershire sauce
  • ¼cup chopped fresh parsley
  • Kosher salt and freshly ground black pepper to taste


Cook the pasta:

Get a large pot of salted hot water (1 TBS of salt for 2 quarts of water) boiling and begin cooking the macaroni as per the directions on the macaroni package.

Drain the pasta:

When the pasta is al dente, reserve a half cup of the pasta cooking water and drain the rest. Set drained pasta aside.

Prepare the sauce:

In the empty pasta pot, brown the ground beef in a TBS of olive oil on high heat. Stir only infrequently so that the ground beef has an opportunity to brown.

When the beef has mostly browned, add the onions to the pan and toss to combine. Cook until the onions are soft, about 4 to 6 minutes.

Add the seasonings and tomatoes:

Add the celery seed, a dash of crushed red pepper (optional) and seasoned salt or equivalent. Pour in canned tomatoes, add the Worcestershire sauce and stir to combine. Simmer for 5 minutes.

Add the cooked pasta:

Mix in the drained and cooked macaroni and the parsley. Cook for another 5 minutes. If the dish is too dry, add in some of the pasta cooking water.

Taste and adjust seasoning.

American Chop Suey

American Chop Suey

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with Green Salad
Yield: 2

Adapted from: Home Chef

This classic American comfort food is all grown up. Ground beef turned into a creamy, cheesy tomato sauce mixed with tender elbow macaroni. Shredded cheese melts onto the piping-hot pasta while a crisp green side salad with radishes accompanies.

Update: The American Chop Suey is real good, but the Dijon dressing on the salad is terrible. It clashes with the pasta sauce. Update shows a simple Italian dressing, but you can substitute any dressing you prefer.
Time: 30 minutes

  • 4oz elbow macaroni
  • 10oz ground beef
  • 2radishes
  • 1romaine heart
  • 1TBS Dijon mustard
  • 8oz tomato sauce
  • 1tsp BTB beef (or beef stock concentrate)
  • ¼oz steak seasoning (see below)
  • ¼tsp sugar
  • 2TBS cream cheese
  • 2oz shredded cheddar-jack blend
  • salt & pepper
  • 3TBS olive oil
  • 1TBS red wine vinegar (or apple cider vinegar)
  • 1tsp Italian Seasoning (Update)

Cook pasta:

Bring a large pot of salted water to a boil. Add macaroni and cook until al dente, 8–10 minutes. Reserve ¾ cup cooking water and drain pasta. Return pasta to pot and cover to keep warm.

Cook beef:

Heat 1 TBS oil in a medium skillet over medium-high. Add beef and season with a pinch each of salt and pepper. Cook until well browned, 5–7 minutes.

Prep salad:

Meanwhile, thinly slice radishes. Cut romaine into 1-inch pieces.

In a large bowl, whisk to combine Dijon mustard, 3 TBS oil, and 1 TBS vinegar.

Update: In a large bowl whisk 3 TBS oil, 1 TBS vinegar, 1 tsp Italian Seasoning. Season to taste with salt and pepper.

Make sauce:

To skillet, add tomato sauce, BTB (or broth concentrate), steak spice, ½ cup reserved pasta water, and ¼ tsp sugar. Bring to a simmer and reduce heat to medium-low. Add cream cheese and half of the shredded cheese, stir until melted. Season to taste with salt and pepper. Stir in pasta and thin out sauce with reserved pasta water, 1 TBS at a time, as needed.

Finish and Serve:

Add lettuce and radishes to bowl with dressing and toss to combine. Spoon pasta into bowls and top with remaining cheese. Serve alongside salad.

Steak Spice Blend

Makes 2 1/4 tsp

1/8          tsp red chili flakes
1/8          tsp crushed coriander seed
1/4          tsp crushed dill seed
3/8          tsp crushed mustard seed
1/2          tsp dried minced garlic
1/2          tsp crushed black pepper
3/8          tsp kosher salt